Celebrations & Seared Scallops

Birthday dinners are a big deal around here.

At first the b-day guy or girl

planned the dinner menu.

Somewhere along the way one of our kids decided planning dinner was not enough

so they added their request for breakfast.

But this year the youngest munchkin aded lunch.

His menu?

Breakfast:

Carmel Rolls & Eggs 

Lunch:

Ramen Noodle Soup

Dinner:

Mixed Berries

Popovers & Herbed Butter

Roasted Asparagus

Grilled Lamb

Dessert:

Tres Leches

Now what's especially funny about this menu, is that he knew he had me.

We don't eat ramen noodle soup - ever.

But if it was the b-day menu I would buy it & yes make it too.

I had to ask the store clerk which shelf holds this mixture of noodles & chemicals.

So when the fisherman's b-day came

the question was - besides taking your favorite girl fishing,

what would you like to do for your b-day celebration?

He opted for dinner at home:

Roasted Garlic & Toasted Baguettes

Roasted Asparagus

Seared Scallops over Peppered Pasta Alfredo

Orange infused Chocolate Souffle

topped with

Homemade Vanilla Ice Cream

Scallop prep begins with removing the muscle. Yes the thought is somewhat unappetizing.

I turned the scallop so it is easier to see the raised muscle.

It peels off easily.

Sprinkle cracked pepper & sea salt on both sides

1. Heat a large skillet over med-high heat 

(if you have a cast iron skillet - now is a great time to use it)

2. Add 1Tbsp of butter & swirl to coat pan

3. Continue heating til butter turns golden

4. Add scallops 1 at a time (flat side down - don't crowd - it's fine to do more than 1 batch)

5. Cook the scallops until they are well browned ~1 1/2 - 2 min.

(I often add another 1/2 Tbsp of butter at this point)

6. Using tongs turn scallops over 1 at a time

7. Cook 30 sec - 1 1/2 minutes longer until the sides are firmed up & all but the middle 

third of the scallop is opaque

Serve the scallops immediately & kiss your birthday baby!